NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup broccoli florets

1 medium zucchini

1 cup red bell pepper

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into bite-sized 1-inch cubes and place them in a large mixing bowl.

• 3

  Chop the zucchini into half-moons, slice the red bell pepper into thin strips, and break the broccoli into small florets.

• 4

  Add all the chopped vegetables into the mixing bowl with the chicken pieces.

• 5

  In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Pour the lemon-herb dressing over the chicken and vegetables, tossing thoroughly to ensure every piece is evenly coated.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring the ingredients are not overcrowded to allow for proper roasting.

• 8

  Bake for 18-22 minutes, or until the chicken is cooked through and the vegetables are tender with slightly charred edges.